Basic Beef Stock - beef short ribs

Method

• Preheat the oven to 450F.
• Arrange the ribs in a large roasting pan; sprinkle generously with salt and pepper.
• Roast 1 1/2 hours, turning the ribs halfway through.
• Combine 3 quarts water and the tomatoes and their juice in a stockpot.
• Bundle the bay leaves, peppercorns, and dill in a small piece of cheesecloth; tie with kitchen twine, and add to the pot.
• Transfer the roasted ribs to the pot.
• Pour off and discard the fat from the roasting pan.
• Pour the remaining cup water into the pan, and place over medium-high heat.
• Bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom, until the liquid is reduced by half.
• Transfer the liquid and bits to the stockpot.
• Cover the pot; bring the mixture to a simmer over high heat, but do not boil.
• Reduce heat to a gentle simmer, and place a smaller pot lid directly on surface of stock to keep ingredients submerged; cook until the meat is very tender and pulls away from the bone, about 1 1/2 hours.
• Skim the surface with a spoon as needed.
• Prepare an ice-water bath.
• Remove the herb bundle from the pot, squeezing out the liquid into the pot, and discard.
• Strain the stock through a sieve into a large heatproof bowl set in the ice-water bath.
• Stir frequently until the stock is room temperature.
• Transfer the ribs and tomato pieces to another bowl.
• When cool enough to handle, pull the rib meat from the bones, and shred it with your fingers.
• Discard the bones.
• Store the meat and tomato pieces in an airtight container in the refrigerator, up to 3 days.
• Transfer the cooled stock to airtight containers; refrigerate at least 6 hours or overnight.
• With a large metal spoon, skim off and discard fat layer that has collected on the top.
• If storing, leave fat layer intact (it helps seal in flavor).